Espresso Clementine

Mandarin, coffee and spice vodka liqueur, espresso clementine

Espresso Clementine is where morning meets twilight — a bold embrace of roasted coffee and radiant citrus. Deep, aromatic espresso grounds the spirit with warmth and richness, while the juice of sun-bright mandarins adds sparkle and vitality. Honey softens the edges, vanilla and star anise whisper of indulgence, and a touch of pepper awakens the senses. The result is a golden-amber liqueur alive with contrast — dark yet bright, bitter yet sweet, comforting yet daring — a creation that feels like sunrise poured into a glass after a long, passionate night.

Ingredients

Vodka – 1 L
Mandarines – 7 (400 ml Juice)
Cafe (Grinded) – 33g
Raisins - 50g
Honey - 110g
Cane Sugar – 100g
Vanilla - ½ stick
Star Anise – 1 star
Lemon Thyme – ½ tea spoon
Peppercorns (Black) – 5

Preparation

Wash, zest, and juice seven ripe mandarins (≈400 ml juice), avoiding white pith to prevent bitterness.
Combine mandarin zest and juice in a sterilized 2–2.5 L glass jar.
Add ground coffee, raisins, honey, cane sugar, vanilla half-stick, star anise, lemon thyme, and peppercorns.
Pour in 1 L of vodka, ensuring every ingredient is fully submerged.
Stir gently with a wooden spoon until sugars and honey begin to dissolve.
Seal tightly and store in a cool, dark place (20–25 °C).
Shake the jar lightly every two days to blend flavors and oils.
After two weeks, strain slowly through layered cheesecloth or a fine filter for clarity.
Bottle and let mature another 5–7 days for a smoother, unified profile before serving chilled or over ice.

Espresso Clementine

Mandarin, coffee and spice vodka liqueur, espresso clementine

Ingredients

Preparation

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